Thaw the pie crusts.

Preheat the oven to 375 degrees F.

Roll out one crust on a lightly floured pastry sheet to a 14-inch circle. Cut out star shapes using a cookie or fruit star cutter. Place the stars on a cookie sheet.

Brush each star with melted butter or use cooking spray, making sure each star is coated.

Sprinkle each star with sugar. Bake for about 6 minutes, until the stars are light brown on the bottom.

Roll out the second crust to a 14-inch circle. Cut out 12 circles with a 3-inch cookie cutter.

Repeat with the last crust, until you have 18 dough circles.Fill 2 muffin pans with cupcake liners, then gently fit each dough circle into a cupcake liner. The pie crust should reach about halfway up the pie tin.

Using a 2 inch cookie scoop (about 2 Tablespoons of filling), fill half of the pies with blueberry filling and the other half with strawberry filling.

Bake the mini pies for 18-20 minutes, or until the edges of the dough cups are lightly browned.

Let rest in the pans for 5 minutes, then transfer to a wire rack to cool.

When ready to serve, top each mini pie with your stars and a dollop of whipped topping or a scoop of vanilla ice cream.